- 2 cans [48 ounces / 1.4 L each] cream of mushroom soup
- 10 pounds [4.5 kg] chopped beef
- 2 1/2 cups / 10 ounces [625 ml / 284 g] fine breadcrumbs
- 1 cup / 5 ounces [250 ml / 142 g] finely chopped onion
- 5 medium size eggs [1 cup / 250 ml]
- 15 ml [1 tablespoon] salt
- 500 ml [2 cups] water
- 30 ml [2 tablespoons / 1 ounce] Worcestershire sauce
- Shortening
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- Mix together 1/2 of can cream of mushroom soup and all remaining ingredients, except water and Worcestershire sauce [reserve remaining soup for sauce].
- Shape into 96 balls, with a no 20 spoon [approximately 3 tablespoons / 45 ml].
- Brown meatballs in hot shortening.
- Arrange meatballs in 2 oven-proof [12 x 18 x 2 inches / 30 x 45 x 5 cm] pans.
- Mix together reserved soup, water and Worcestershire sauce.
- Pour over meatballs.
- Bake in a warm [375°F / 190°C] oven for approximately 30 minutes.
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